Recipe Index : Mexican

Recipe: Skinny Chicken Tamale Pie

This is hands down one of our favorite Mexican meals! The corn cake brings just the right amount of sweetness to this dish, and we love serving it with fresh cilantro and light sour cream on the side! To save time during the week, prep on Sundays by cooking up a big batch of chicken in the slow clooker. Just store it in Ziploc® Freezer Bags and use as needed during the week!

I had the same issue as “dancer02” I cooked it for a long time and it was mushy, but it was still super yummy! Even my kids liked it, but they said it was a bit spicy for them. Any suggestions on making it less spicy?

liked this a lot – agree with previous posters that it wasn’t totally firm even after 30 minutes of cooking/checking. i actually could have gone for less corn anyway so next time might cut that down a bit which might cook better in the 9″ pie dish i have, and cut calories too! very tasty though, and my husband had seconds 🙂 served it with half a sliced avocado and a “salsa” of diced cucumbers, grape tomatoes, cumin/water/honey/lime/cilantro dressing

This is fast becoming a family favorite at our house. The tamale base is similar to a high calorie corn pudding recipe I used to make. In my opinion, it is not supposed to be firm and the combination on sweet and spicy is a perfect combo. Thanks again skinny mom

Sarah E. Covert

I made this today but I baked it in my cast iron skillet (how I usually make corn bread).
I also used regular canned corn (drained) instead of the creamed corn, as some comments said the bottom was a bit mushy (and it was what I had on hand).
I added some black beans (drained and rinsed) to the chicken mixture on top. This had great flavor and I will definitely be making it again! 🙂

Barbara Johnson Oliver

why doesn’t someone answer the questions submitted by the ppl who try this recipe and ask for advice? there are more of us who would also appreciate an answer to their questions. thanks~

Chelsey Lockner

I made this and everyone loved it, except my 1.5 year old. It was too spicy for him. Next time ill make it less spicy for him.. but i made it in a 13×9 glass cake pan, and it was great. The bottom was not mushy like others said.

tracie

I’m making this right now and just

tracie

I am making this now and noticed that it appears you only use a total of 1 1/2 Tbsp of the taco seasoning mix…1/2 Tbsp in the corn cake and 1 Tbsp in the chicken, is that correct?